Friday, August 17, 2012

A delicious flatbread alternative: Socca

 I made Socca last night, although I may need to make it again. I got the idea from using chickpeas the other day in a salad. Knowing that they are nutritious, made me look into using them in another way, so I tried chickpea flour called Besan.  Besan is used frequently in Indian, Pakistani and Bangladeshi cuisines.  But, I also learned that this recipe is made in Nice, France. David Lebovitz did a really nice (no pun intended) job describing the process of making it. See his recipe. Another satisfying thing about making it is all it really needs is a little drizzle of olive oil and a dash of salt or you can top it off with a variety of toppings.  

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